Newsletter

Sprinkled with fresh mint and peanuts, this creamy carrot soup ALMOST looks too pretty to be eaten! Be warned though… you’ll want to savor each bite. Dip your spoon once and before you know it your bowl will vanish!

Sometimes the sparks just fly. I started tinkering with a healthy, vegetable-based soup recipe for January – you know, that month when everyone has a holiday hangover and is trying to be good again? Well, I’ll tell you… Healthy has never tasted so sensational! I knew right away this one was a keeper.

I’ll admit, I’m more of a salad girl than a soup girl, so when I give a soup marks this high, you KNOW it’s going to be delicious.

This broth-based vegetable soup gets its smooth and creamy texture from silky coconut milk. Toss in a little garam masala, ginger and shallots and you have a perfectly spiced soup that you’ll want to make all winter long.

Tell Me More! Any substitutions?

I use chicken broth when I make this soup, but vegetable broth can be substituted to make this vegetarian.

To make it completely vegan, swap the butter for either coconut oil or olive oil.

It is naturally gluten-free!

If you don’t like peanuts, try chopped cashews instead.

Cilantro would also be a great herb to top this with!

What is Garam Masala and Where Do I Find It?

Garam masala is a spice blend originating in India. It can vary from brand to brand, but typically includes cinnamon, cardamom, fennel, peppercorns, mace, cloves, cumin, and coriander. It is highly flavorful- not very spicy- and will give Pan Roasted Carrot Coconut Soup that wow factor!

It can be found in the spice aisle of most major grocery stores. If your local store doesn’t carry it you can use curry powder instead.

Any Other Tips?

Watch my video on 🎬 blending hot liquids. Using a blender is really the best way to get a smooth and creamy texture for the soup, but you must be careful! The heat from the soup can cause the lid to pop off when you turn it on, and the soup can splatter! Use a kitchen towel and hold the top on firmly. Letting the soup cool slightly, as well as not filling the blender all the way to the top, will also help.

You can make this ahead and store in the refrigerator for up to 5 days. Rewarm gently on the stove top. It also freezes well.

This makes a big batch of soup! You can half the recipe, or plan on eating it for a couple of days if you aren’t serving 6 people.

Instructions

In a large saucepan or stockpot, melt the butter over medium heat. Add the carrots and cook, stirring often, over medium-high heat for 5-7 minutes.

Add the shallots and saute for another 4-5 minutes until softened. Stir in the ginger, garam masala and one teaspoon of the salt and cook, stirring, one more minute.

Pour in the chicken stock and scrape up any pieces that are stuck to the bottom of the pan. Partially cover with a lid and simmer over medium-low heat for 20 minutes, or until the carrots are totally soft. If the liquid reduces too much, add some water or more stock so that the carrots are submerged.

Remove from the heat and let cool slightly. Transfer some carrots and liquid to a blender, and being very careful, blend until smooth. Placing a kitchen towel over the blender and holding the lid on firmly is a good idea so that the lid doesn’t pop off and the soup doesn’t splatter. The soup will most likely need to be pureed in batches. When it is all pureed, pour it back into the same pot.

Place the pot over low heat and stir in the coconut milk, sugar, and last teaspoon of salt. Taste for seasoning and add more salt if necessary. Once warmed through, ladle into bowls and garnish with the nuts and mint.

Who else will love this recipe? Please click this button and share with friends!

Most Recent Posts…

2 Comments

Can’t wait to make this during an upcoming snowy weekend in Utah. As you said, can easily be made vegan 🌱 – I love creamy soups with coconut milk. This recipe hits all the marks for me… Thanks for the inspiration!